Step 1

In a bowl, thoroughly mix together the cream cheese, sun-dried tomatoes, spinach, minced garlic, and parmesan cheese. Add salt and pepper to taste.

Step 2

Spoon half of the filling on each flour tortilla and spread out evenly, being careful not to tear the tortilla. Place 10 basil leaves evenly on top of the filling layer.

Step 3

Roll up each tortilla tightly. Wrap in plastic wrap and refrigerate for at least an hour.

Step 4

Use a serrated knife to carefully cut the tortillas into 1/2-inch slices. Arrange on a platter, and they are ready to serve.